Seabass Cerviche with Pickled Veg and Yuzu Mayo - James Martin Chef

Ingredients

• 200g seabass skinned thinly sliced
• 1 lime juice and zest
• 10ml sesame oil
• 15ml yuzu juice
• 1 tsp sesame seed, black and white
• 25ml soy sauce
• 1 lime juice only
• A few micro coriander leaves
• A few Red amaranth leaves
• 1 tsp toasted sesame seeds mixed black and white
• 3 radishes sliced
• 2 baby carrots sliced
• 25g Caster sugar
• 50ml white wine vinegar
• Pinch salt
• 3 egg yolks
• 1 tbs Dijon mustard
• 1 tbs yuzu
• 200ml veg oil